Making Bokashi – Update
A couple weeks ago I wrote about my first attempt at making bokashi (which went very smoothly). As mentioned, Neal Foley (aka the ‘PodChef’) says two weeks is enough time for it to sit, so I decided to check it out this afternoon.
I’ve opened up the bucket containing the (ziploc) bags of bokashi once already, just out of curiosity. Interestingly enough, when I did so the first time the bags were ballooned out – likely due to all the carbon dioxide being released by the aerobic microbes while feasting on the molasses and consuming all the remaining oxygen. Today the bags are back to normal, so perhaps the CO2 is being consumed via a particular anaerobic pathway? Hmmm…need to research this a little more.
I was pleasantly surprised by the odour that came out of the bucket when I opened it up (ok, something just occurred to me – if there is odour, gas must be escaping from the bags – HAHA!). It was quite pungent, but not offensive at all – certainly NOTHING like some of the other mixtures I’ve allowed to go anaerobic! I’m sure this is all thanks to the particular mix of ‘friendly microbes’ that have populated the material.
The colour of the bokashi mix is quite a bit darker than when I first added it, again presumably resulting from the activities of my new microbe friends.
I’m sure my mix would be totally fine for use now (especially given the small quantity), but I think I’m going to let it sit for one more week before drying it, just to make sure I have some high-grade bokashi for my experimentation.
[tags]bokashi, composting, compost, bokashi bucket, anaerobic, fermentation, kitchen waste, em, friendly microorganisms, effective microorganisms[/tags]